Updated October 2026 · Filter Recipe Series
Most filter papers are one-size-fits-all. Cafec makes cone papers matched to roast level, each with a different surface structure that controls how fast the water flows. The Filter Recipe Series uses all three, switching paper as your bean density changes.
T-83 for dark roasts, T-90 for medium and T-92 for light. Each paper's surface is built to give the right flow for that roast. In the series that's recipes 1–40, 41–80 and 81–121. Your recipe tells you which one to use.
Why Cafec?
A filter paper isn't just a sieve. Its surface texture decides how quickly fines clog it, and that controls how fast the water drains and how long it stays in contact with the coffee. Cafec designs that texture for each roast level.
Each paper's crepe pattern is designed so the water flows at a speed suited to its roast level. The paper does part of the work for you.
Fine particles are caught on the paper's surface, giving a clean cup, especially with the light-roast T-92.
Made in Japan from wood-free paper, and compostable.
The papers
Recipes 1–40 · 0.330–0.369 g/ml
Two-sided crepe with low ridges. Water flows freely in the first half of the brew, then slows as fines build up on the paper. That fast-then-slow rhythm brings out body and sweetness. Cafec suggests 83 °C.
Recipes 41–80 · 0.370–0.409 g/ml
Two-sided crepe with balanced ridges for a quicker brew. The texture catches fines while leaving enough clear paper for water to keep flowing to the end. A rich, balanced, fragrant cup. Cafec suggests 90 °C.
Recipes 81–121 · 0.410–0.450 g/ml
Crepe on the outside only, smooth on the inside. Fines are caught in a smaller area, gently holding back the water to extend contact time and draw out aroma, then the outer crepe lets the coffee drain smoothly. A clean, fruity, aromatic cup. Cafec suggests 92 °C.
The number in each name is the water temperature Cafec suggests for that paper.
In the series
Each recipe names the paper for its density, in three equal bands: T-83 for recipes 1–40, T-90 for 41–80 and T-92 for 81–121. Haven't measured your beans? Recipe 51 uses a T-90.
The papers are chosen for how they control flow, not for their temperature. The series sets its own brew temperature by density, from 90 °C to 95 °C, so your recipe's temperature won't match the number on the paper. Follow the recipe.
These are standard cone papers. They suit cone brewers such as the V60, the Switch and the Origami in its cone mode. With a Deep 27, use its own dedicated paper. With a flat-bottomed brewer like the Kalita, or a cloth drip pot, the recipe still works; just use your usual filter.
Deep 27
Cafec also makes a dripper, the Flower Dripper Deep 27, and it's highly recommended for the Filter Recipe Series, partly because its dedicated paper is so good.
A normal flower dripper is angled at 60°. The Deep 27's long, narrow 27° cone builds a deep bed of coffee even with one cup's worth of grounds, which suits the small doses in the series.
The dedicated Abaca+ Deep 27 paper is moulded to the same 27° angle, keeping an air layer between paper and dripper so the coffee can expand. Its fine-grained crepe and abaca (Manila hemp) blend give a faster, more even flow.
By simply pouring into the centre, Cafec's ideal extraction speed and flow are easy to reach, so it's forgiving and repeatable.
The roast-level papers don't fit the Deep 27's 27° cone, and folding a standard cone paper to fit leaves uneven layers that brew unevenly. With a Deep 27, use the Abaca+ Deep 27 paper for every recipe, whatever the paper named on the recipe.
Tips
Rinse the paper with hot water to wash out any paper taste and heat the brewer, then tip the rinse water away.
Cafec papers come in 1-cup and 2–4-cup sizes. Choose the size that fits your cone and your yield.
Only have one type? Use it. The paper fine-tunes flow; dose, ratio, grind and temperature matter more. Taste, then use Extract More or Extract Less.
References
Keep reading
Find your starting recipe, then dig deeper into what drives extraction.
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